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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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My friend Fred calls these preppy fajitas. I'm not sure what that's supposed to mean, but I'm going to take it as a compliment. These are extremely good, but not your typical fajita. Be prepared to be amazed! Ingredients:
8 ounces per person boneless skinless chicken breasts, sliced into thin strips |
2 green peppers, julienned |
1 yellow onion, julienned |
1 -2 tablespoon oil |
1/2 cup key lime juice (i prefer nellie and joe's famous key west lime juice) |
1 pickled jalapeno pepper, seeded and chopped |
2 garlic cloves, minced |
1/2 cup dried cilantro |
1/2 teaspoon black pepper |
2 tablespoons cumin |
1 tablespoon dried oregano |
1 teaspoon salt |
salsa (to garnish, i prefer herdez salsa verde) |
sour cream (to garnish) |
fajita tortilla |
Directions:
1. Combine lime juice, jalapeno, garlic, cilantro, pepper, cumin, oregano and salt in a gallon-sized Ziploc bag.
2. Add in chicken.
3. Refrigerate at least 8 hours, mushing the bag occasionally. (I put the bag into a bowl, just in case it leaks, and generally marinade it for 12 hours).
4. Saute green peppers and onion in oil until the onions are translucent and the green peppers still slightly crisp.
5. Add in marinated meat.
6. Cook until meat is done.
7. Serve with tortillas, salsa and sour cream.
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